Extra Crispy Buttermilk Fried Chicken (Thighs)

🛒 Ingredients (Serves 4–6)

Chicken

• 6–8 bone-in, skin-on chicken thighs

• 2 cups buttermilk

• 1 tbsp hot sauce (optional but recommended)

• 1 tbsp salt

• 1 tsp black pepper

Seasoned Flour Coating

• 2½ cups all-purpose flour

• ½ cup cornstarch (key for crispiness)

• 1 tbsp paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp cayenne pepper (adjust to taste)

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 tbsp salt

• 1 tsp black pepper

For Frying

• 6–8 cups peanut oil or vegetable oil

🥣 Step 1: Marinate (Minimum 4 Hours, Best Overnight)

1. Pat chicken dry.

2. In a large bowl, mix:

   • Buttermilk

   • Hot sauce

   • Salt

   • Pepper

3. Submerge chicken completely.

4. Cover and refrigerate at least 4 hours (overnight = juicier chicken).

👉 The buttermilk tenderizes and helps the coating stick.

🧂 Step 2: Prepare the Crispy Coating

1. In a large bowl, combine all flour mixture ingredients.

2. Remove chicken from marinade (do NOT wipe off excess).

3. Let excess drip off slightly.

Secret for Extra Craggy Crunch:

Add 2–3 tablespoons of the buttermilk marinade into the flour mixture and rub with fingers until small clumps form.
These create those flaky, crunchy bits like in the picture.

🍗 Step 3: Dredge Properly (Double Dredge Method)

For ultra crispiness:

1. Dredge chicken in flour.

2. Dip back briefly into buttermilk.

3. Dredge again heavily in flour.

4. Press flour firmly into the chicken.

5. Let coated pieces rest on a rack for 10–15 minutes (this helps coating adhere).

🔥 Step 4: Fry to Golden Perfection

1. Heat oil to 325–350°F (163–175°C).

2. Carefully place chicken in oil (don’t overcrowd).

3. Fry 12–15 minutes, turning occasionally.

4. Internal temp should reach 165°F (74°C).

5. For extra crisp crust:

   • Fry at 325°F first

   • Increase to 350°F for last 2–3 minutes.

🧊 Step 5: Drain Properly

• Place fried chicken on a wire rack, not paper towels.

• Let rest 10 minutes before serving.

This keeps the crust crisp instead of soggy.

🌟 Pro Tips for Restaurant-Level Crunch

• Use cornstarch in flour.

• Double dredge.

• Rest before frying.

• Don’t overcrowd oil.

• Maintain oil temperature.

• Season immediately after frying with a light sprinkle of salt.

🔥 Optional Flavor Variations

Nashville Hot

Brush with:

• ½ cup hot oil from fryer

• 1 tbsp cayenne

• 1 tsp brown sugar

• ½ tsp paprika

Garlic Parmesan

Toss hot chicken in:

• Melted butter

• Minced garlic

• Grated parmesan

• Parsley

🥔 Serving Ideas

• Mashed potatoes

• Coleslaw

• Honey butter biscuits

• Pickles